Cream cheese frosting is lush alternative to buttercream and works amazingly well with carrot cakes or coconut and lime cupcakes.
This frosting needs to be refrigerated until the last minute, so its best to decorate your cupcakes and cakes at the last minute. Due to this, I only use the frosting on buttercream cakes.
- 60g (2¼oz) Softened unsalted butter.
- 120g (4¼oz) Cream cheese.
- 1tsp (5ml) Vanilla extract.
- 480g (17oz) Icing (confectioners) sugar
Makes enough for 12 cupcakes.
Beat the butter, cream cheese and vanilla extract until light and fluffy.
Gradually add the icing (confectioners) sugar whilst continually beating.
Cream cheese frosting can be stored for 3-4 days in the refrigerator in an air tight container.
Flavour variations –
Why not add some finely grated lime zest to the topping for that extra zing with coconut and lime flavoured cakes!